Description
Soft and chewy snickerdoodles get a Fall makeover with some added pumpkin and some extra flavor from pumpkin pie spice. Pipe on some easy adorable pumpkins with a simple pumpkin glaze, and you’ve got a cute Fall snickerdoodle that’s as perfect as a lunchbox treat as they are for a Fall bake sale.
Ingredients
Scale
Dough
- 1 sticks butter, at room temperature (113 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup powdered sugar (60 g)
- 1/4 cup oil (preferably cold-pressed safflower or sunflower) (59 mL)
- 1/4 cup canned pumpkin (57 g)
- 1 large egg
- 1 teaspoon vanilla extract or vanilla paste
- 2 cups plus 2 Tablespoons all-purpose flour (276 g)
- 1 teaspoon pumpkin pie spice or cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
For baking
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice or cinnamon
- 1/2 teaspoon cocoa powder
Decorating the cookies
- 1/2 cup powdered sugar (60 g)
- 1 Tablespoon canned pumpkin
- Black or brown sprinkles
Instructions
- Beat the butter with the sugars in a stand mixer or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth mixture.
- Mix in the pumpkin, egg, and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
- Whisk the flour, pumpkin pie spice, baking soda, cream of tartar and salt in another bowl.
- With the mixer on, slowly add the flour to the butter mixture just until combined.
- Chill the dough for 30 minutes.
- Towards the end of the chilling time, preheat the oven to 350 F (180 C).
- Mix the 1/4 cup of granulated sugar with the pumpkin pie spice and cocoa in a shallow bowl. Scoop out balls of dough in balls with about 2 tablespoons of dough (I’m using a Vollrath black scoop to make it easier). Roll the balls first in your hands to round them off, and then roll the balls in the sugar.
- Place 6 balls on a sheet tray.
- Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 5 more minutes (11 minutes total).
- Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
- Bake the rest of the cookies in the same way.
- To finish the cookies, mix the 1/2 cup of powdered sugar and 1 Tablespoon of pumpkin into a thick glaze. Scoop it into a small Ziploc, and then seal everything up. Clip the corner. Squeeze out rough circles of glaze onto the tops of the cookies. Finish the “pumpkins” with a sprinkle as a stem, and add a few more sprinkles to form ribs on the pumpkins.
- Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies or the dough itself for up to 3 months.
Notes
Sprinkles: Look for multi-packs of sprinkles—the kind that has several different types of sprinkles in the same containers. They often have sugar sprinkles and jimmies, so you can easily create the look of the pumpkin decoration on these cookies.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 11.3 g
- Sodium: 78.8 mg
- Fat: 6.4 g
- Carbohydrates: 19.7 g
- Protein: 1.4 g
- Cholesterol: 17.9 mg